Salmon Patties

Two salmon cakes drizzled with tzatziki on a white plate

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Served with homemade Tzatziki sauce for serving, these Salmon Patties are made with fresh salmon, Panko breadcrumbs, and a handful of other ingredients for a super flavorful dinner or appetizer.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Keyword: easy salmon recipes, salmon cakes, salmon patties recipe

Servings: patties

Ingredients

For the Tzatziki Sauce

3/4 cup plain Greek yogurt
1/4 cup finely diced peeled cucumber , squeezed dry of any excess liquid
3 tablespoons finely diced red onion
1 clove garlic , finely diced
1 teaspoon lemon juice
1/4 teaspoon kosher salt
pinch of black pepper

For the Salmon Patties

1 pound fresh salmon filet
4 tablespoons extra virgin olive oil , divided
1/4 teaspoon garlic powder
pinch of salt
few turns of cracked black pepper
3 tablespoons unsalted butter , divided
1 cup finely diced sweet onion
1/3 cup finely diced celery
1 cup Panko bread crumbs (Japanese bread crumbs)
2 large eggs , lightly beaten
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 cup fresh parsley , minced

Instructions

In a medium bowl, combine all of the tzatziki ingredients. Taste and adjust seasoning to your liking. Cover and chill until ready to use.
Preheat oven to 375 degrees F. Coat a rimmed baking sheet with nonstick cooking spray.
Place salmon skin-side down on the baking sheet. Brush with 1 tablespoon olive oil and season with the garlic powder, salt, and pepper.
Bake uncovered until the salmon easily flakes with a fork, about 12-15 minutes (time will vary based on the size and thickness of the fillets.) Remove from oven, cover with foil, and rest 10 minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temperature.
Warm 1 tablespoon each of olive oil and butter in a medium nonstick skillet over medium heat. Once it bubbles, add in the onion and celery. Sauté until softened and golden (about 5 minutes) then remove from heat.
In a large mixing bowl, add the cooled flaked salmon, sautéed onion and celery, bread crumbs, eggs, mayonnaise, mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and fresh parsley. Stir gently to combine.
Form mixture into 13-14 even patties, pressing them together so they're compact, then gently flattening them into 1/3 to 1/2-inch thickness.
In the skillet you used to sauté the vegetables, warm 1 tablespoon each of olive oil and butter over medium heat. Once bubbling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through. (Keep a close eye on them and if they brown too quickly, reduce heat.)
Transfer salmon cakes to a paper-towel lined plate to drain.
Add remaining 1 tablespoon oil and butter and repeat cooking the remaining salmon cakes.
Serve with Tzatziki sauce and enjoy!

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